A beautiful beef roast makes an impressive and delicious centerpiece for any special occasion. Best of all, this show-stopping main course is surprisingly easy to make and serve.

The Featured CutRib roast, often referred to as "prime rib" or "standing rib roast," is the grand champion of beef roasts, combining rich flavor, juicy tenderness and spectacular appearance. As with all beef cuts, rib roast is a powerhouse of protein, considered an excellent or good source of 10 nutrients.

"A full rib roast contains seven ribs, but is often sold in smaller sizes. To determine how much to buy, estimate 2-1/2 servings per pound," says Chef Dave Zino, executive director of the Culinary Center for the National Cattlemen's Beef Association. "Overall, the secret to success when preparing a beef roast is knowing when the desired degree of doneness is reached. Your best gauge is a reliable ovenproof meat thermometer."

Three Easy Steps

Step 1: Remove beef from refrigerator and rub entire surface with preferred seasonings. Step 2: Place roast in a shallow roasting pan, fat side up, in a preheated 350°F oven. A rack is not needed since the curved rib bones act as a natural rack. Insert ovenproof meat thermometer. Do not add water. Do not cover. Step 3: Remove roast when meat thermometer registers 135°F for medium rare (about 1-3/4 to 2-1/4 hours for a 4 to 6 pound roast) or 150°F for medium (about 2-1/4 to 2-3/4 hours for a 4 to 6 pound roast). Transfer to a carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)

Place roast, fat side up, in shallow roasting pan. Insert ovenproof
meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven 1-3/4 to 2-1/4 hours for medium rare; 2-1/4 to 2-3/4 hours for medium doneness.